Por Chef Eric Gephart

Baseball Sirloin Tacos

Raciones: 4 people
Tiempo de cocción: 0 - 30 min


  • Main

I would take this Baseball Sirloin over a fillet any day! It has beefier flavor, and the wet aging has it just as tender. Grill it, slice it, eat it love it…. This is your next favorite steak!


  1. 01

    Stabilize the grill at 450°F. Season the steak on all sides with salt, then chili lime, then a touch of oil. Place directly on the grill grate.



    • 1 E3 Ranch & Co. Baseball Sirloin
    • 1 Tbsp Kosher Salt
    • 1 Tbsp Lane’s BBQ Chili Lime Rub
    • 1 Tbsp Olive Oil
  3. 02

    Cook each side for several minutes, dome down, until you have even caramelization and have reached your desired internal temp. (I prefer 125°F). Remove from the grill and allow to rest for 7 minutes. Slice thin for tacos.

  4. 03

    Make your board pico de gallo and set aside.



    • ½ Yellow Onion, Roughly Diced
    • 1 Serrano Pepper, Diced
    • 1 Tomato, Diced
    • 2 Cloves Garlic, Minced
    • 1 Bunch Cilantro
    • 1 Tbsp Lime Juice, Freshly Squeezed
    • 1 tsp Kosher Salt
  6. 04

    Place 2 tortillas per taco on the grill, flip and place cheese on one and stack the other tortilla on top. Remove from the grill, place a dash of chipotle thousand island dressing on the warmed tortillas and top with cut steak and board pico de gallo. Garnish with queso fresco, hot sauce, purple cabbage and avocado.



    • 12 Tortillas, 2 per Taco
    • 2 Tbsp Shredded Mixed Cheese
    • 1 Tbsp Chipotle Thousand Island Dressing
    • 1 Tbsp Queso Fresco
    • 2 tsp Lane’s BBQ One Legged Chicken Hot Sauce
    • 1 Tbsp Purple Cabbage, Sliced Thin
    • ¼ Avocado, Diced